Greek Vegetable Soup

1. soak beans in 500 ml of cold water for one night. Make beans with bay leaf over medium heat in soaking water 35-40 min. Peel onions and garlic, cut onions into strips, finely dice garlic. Clean Brussels sprouts and blanch for 4-5 min. Peel carrots and cut into 1 1/2 cm diamonds. Clean white cabbage, also cut into 1 1/2 cm diamonds. Coarsely dice 3 tomatoes.

Sauté onions and garlic in hot olive oil until soft. Add paradeis pulp, sauté briefly, add tomato cubes, sauté 3-4 minutes. Add carrots and white cabbage, sauté 3-4 minutes. Add vegetable stock and lemon zest and cook on medium heat for 15-20 min. Add the cooked beans and brussels sprouts and cook for another 10 minutes, season with salt and pepper.

3. pluck the mint leaves and cut them into thin strips. Add 3/4 of the mint to the soup. Cut remaining tomatoes into slices, place on top of soup, sprinkle with crumbled feta cheese and mint strips.

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